Cheese is good for you...

Stilton - the best blue of all, though I do have a soft spot for Gorgonzola. A milder blue is from Ireland - Cashel Blue which is also very more-ish. If you're ever in Corsica, try the local sheep's cheeses, few of which ever make it off the island.

All our Swiss friends have been 'educated' about great British cheeses - and have been bowled over. And yes, Stilton is a great favourite now for all of them, bar one (well she is German, lol). We have to bring loads back for them from the UK- and our local cheese monger now stocks it due to popular demand.

My first awareness of great British cheeses when on my first visit to the Peak District and the lovely town of Hartington where we stayed at the lovely YHA - I wonder if the Ye Olde Cheese shop in the centre is still there? Does anyone know?

I fell in love with the Peak District when we lived in Stoke, and later the Yorkshire Dales, as it felt so much like home and my wonderful limestone Jura.

The only cheese I can't equate with being in the least bit cheese like is Mozzarella. It doesn't seem to taste of anything and the texture is horrible. There are no doubt those who will say "you've been eating the wrong Mozzarella", but I can't warm to it at all.

Greyduster You are not alone in your dislike of mozzarella. IMO no flavour and a dreadful texture.

Only acceptable as part of a really tasty salad with a great tasty dressing and pepper- otherwise- I agree.

I love a strong flavoured crunchy cheese. And any sheep's cheese goes down well especially manchego and ossu iraty.

i always buy Welsh Collier which is a strong Cheddar, and now i have discovered Red Storm, an extra mature Red Leicester which is wonderful.

World's best food is a glass of red with some delicious cheeses

Stilton is one of my favourites, especially with black grapes in a sandwich. I also like Lidl's goats cheese - it's a bit firmer than other goats cheeses. Then of course there's nice strong mature cheddar (don't forget you need less strong cheese in cooking).

I love emmental but it must be swiss not french.

Wensleydale from the Hawes creamery is wonderful, but ( whisper this) it's hard to beat crumbly Lancashire cheeses as well.
The only cheese that makes me gag is the blue ( of any kind)

I like Edam with crackers, but English cheeses in sandwiches.

Toasted Wensleydale is fab ( especially if you add a bit of chopped spring onion on top and a dab if butter before you toast it.